Million-Dollar Deviled Eggs

 I’m a definite fan of deviled eggs, so my first assignment for Taste of Home was perfect. Learn to make Million-Dollar Deviled Eggs. Learn more at
I’m excited to share my first article for Taste of Home: How to Make Million-Dollar Deviled Eggs. I’m a definite fan of deviled eggs, including versions with bonus flavor and homemade ingredients, so it an ideal first assignment.

The recipe, developed by Taste of Home, has a secret ingredient that I tried for the first time when I made a test batch. They’re called million-dollar deviled eggs because they’re that rich. I made them by mashing the yolks with a fork, but they’d be just as easy to press through a garlic rocker, like I shared in another recent story.
Learn to make Million-Dollar Deviled Eggs


Kitchen Favorites: Garlic Rocker

When I kept the Joseph Joseph Garlic Rocker, I was determined to justify its position in my tiny kitchen. And I’ve done just that. Learn more at
When I was asked to test an array of garlic presses last year, I hadn’t expected to keep any for my own kitchen. I grow and use piles of garlic; I’m just comfortable rock-chopping it for Sourdough Garlic Knots, slicing it for Spanish Shrimp in Garlic Oil, and roasting and squeezing it onto everything. When I owned a garlic press, it just took up space in my utensil drawer, sitting unused far too long before I gave it away.

Then, when I’d finished testing garlic presses, the look, feel, and easy use of the Joseph Joseph Garlic Rocker made it hard to give up. So I tucked it into my utensil drawer, determined to make it useful enough to justify its position in my tiny kitchen. And I’ve done just that, as I share in my latest piece for The Spruce Eats.
Learn about choosing and using garlic rockers and presses

Pickled Eggs

Pickled eggs keep and travel well, and some tricks will help you when making pickled eggs. Learn more at
Harvest is in full swing, which means my canning and fermenting supplies dominate my mudroom and my refrigerator is packed with produce waiting to be preserved. But after the successful launch of my pickling cookbook, The Complete Guide to Pickling, last fall, I’ve made time for some recipes that make minimal use of my homegrown produce, including pickled eggs.

We have a rich supply of eggs on the farm where I garden. As I created pickled egg recipes for my cookbook, I fell in love with the rich colors of brine-infused egg whites against bright orange yolks. Since then, I’ve been playing with all sorts of brines—reused from other pickles and made from scratch—to produce a range of colors and flavors.

Pickled eggs keep and travel well, and we’ve been eating them regularly all summer. They have become staples for multiday cruises aboard The Blue Mule, and they make a great post-yoga snack or grab-and-go breakfast with the garden’s latest berries. I’ve learned a few tricks along the way that will help you when making pickled eggs.
Learn to reuse pickle brine and make pickled eggs

Fun Pickles

Fun Pickles. Get the recipes in The Complete Guide to Pickling by Julie Laing.
Gravlax (Salt-Cured Salmon). Photograph by Andrew Purcell.

In case you missed the news: my pickling book went on sale this week! The Complete Guide to Pickling is officially out in the world for you all to read and enjoy. As a bonus, I’ve also released The Pickled Picnic, a digital recipe collection that uses some of the pickles in my new book.

Both the book and the bonus collection are packed with fun recipes. But if you’ve been impressed by the flavors I’ve shared so far, just wait until you get to the final chapter of the book. These pickled foods will take your pickling experience to an entirely new level. I know, because that’s what they did for me.
Read more about fun pickles and learn to make Sweet Vinegar-Pickled Eggs